Roast mallard with root vegetables - country living

Yield: 4 servings

Measure Ingredient
1 pounds Small carrots, peeled and trimmed
1 pounds Small parsnips, peeled and trimmed, or medium-size parsnips, cut into 3-by 1/2-inch sticks
2 tablespoons Olive oil
¼ teaspoon Salt
¼ teaspoon Ground black pepper
2 \N 3-lb farm-raised ready-to roast mallard ducks
2 \N Small apples, quartered
1 cup Cranberry juice cocktail
½ cup Dry red wine
¼ cup Sugar
8 \N Whole cloves
2 \N Bosc pears, peeled, halved, and cored
1 \N Small onion, finely chopped
½ cup (1 stick) unsalted bufter, cut up
\N \N Watercress sprigs (opt.)

1. In 4-quart saucepan, heat 2 inches water to boiling. Add carrots and parsnips; cover and return water to boiling. Simmer root vegetables over low heat 15 minutes to partially cook. Remove root vegetables with slotted spoon to a small baking pan. (Set aside pan of cooking water.) Add oil, ⅛ t salt, and ½ t pepper to vegetables; toss and set aside. 2. Remove necks, giblets, and discard any fat from duck cavities.

Rinse ducks, necks, and giblets; pat dry. To reserved pan of cooking water, add necks and giblets of ducks and remaining salt and pepper.

Heat to boiling; simmer covered, over low heat 45 minutes.

3. Heat oven to 400'F. Insert 2 apple quarters into neck and body cavities of each duck; twist wings back and under ducks to hold neck skin in place. Tie legs of each duck together. With fork, pierce breast skin. Arrange ducks, breast sides down, on wire rack in large roasting pan. Roast ducks 15 minutes with pan of root vegetables.

Turn ducks and continue to roast 15 to 25 minutes ]onger or until breast meat is set but still red and moist when cut in the center of the thickest part.

4. Meanwhile, in 2-quart saucepan, heat cranberry juice, wine, sugar, and cloves to boiling. Add pears; cover and return to boiling. Simmer pears over low heat 7 to 1O minutes or just until fork tender.

Transfer pears to plate. Strain and reserve ¼ C pear poaching liquid.

5. Drain juices from body cavities of ducks into roasting pan. Discard apple quarters. Transfer ducks and root vegetables to platter-cover and keep warm. Pour giblet broth into roasting pan; heat to boiling, stirring to loosen browned-on bits. Strain broth mixture into large measuring cup; discard fat on top and pour ¾ C broth into skillet.

Add onion and cook over high heat 1 minute. Add ¾ C reserved pear poaching liquid. Boil rapidly until mixture is reduced to about ⅔ cup or a syrupy consistency. Turn heat to low and add butter, stirring until it blends in. Pour sauce into a pitcher, Garnish ducks with watercress, if desired, and serve with pears.

Country Living/November/91 Scanned & fixed by DP and GG

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